Summer is almost over, but it's not too late to plan the perfect fiesta just-because. Invite your amiguitas over for a kick-ass time minus the exhausting party planning duties. Here are the five things you need for a fun, simple backyard bash, Latin-style.

In a tall 16-ounce glass, add mint leaves, lime juice and sugar; mash the ingredients with the back of a spoon or a "muddler" until fragrant. Add 2 tablespoons of the blueberries and mash until juicy. Fill the glass three-quarters with ice. Add lemonade until the glass is two-thirds full. Add splash of soda, light rum and remaining blueberries; stir. Slowly pour dark rum into the drink so it floats on top. Garnish with a sprig of mint and slice of lime; serve immediately. Yield: 1 portion

We're so sick of the traditional hot dogs and hamburgers. Here are a few simple recipes to spice it up!

Grilled Corn

Shuck corn (remove husks) and remove silk. Spray each ear with vegatable spray. Place directly over heat on medium-hot grill. Rotate when dark spots appear and kernels deepen in color (usually about 2 to 3 minutes) until ears are uniformly cooked (usually 10 to 12 minutes). The ear will be speckled with char spots. Add salt and serve with butter.

Quick Cuban-Style Churrasco Skirt Streak

3 pounds beef skirt steak, cut long

3 heads garlic (about 30 to 40 cloves)

2 teaspoons salt

1 teaspoon black peppercorns

1 and 1/2 cups sour orange juice

1 cup onion, minced

2 teaspoons oregano

1 cup olive oil

Mash garlic, salt, and peppercorns into a paste, using a mortar and pestle. Stir in sour orange juice, onion, and oregano. Let sit at room temperature for 30 minutes or longer. Whisk the garlic-orange juice mixture with the olive oil until well blended.

Place the meat in a large bowl or pan. Add enough mojo marinade to cover the meat. Place a cover over the bowl or pan and place in the refrigerator a minimum of five hours, but preferably overnight. Grill the marinated steaks outdoors on the barbecue. (Make sure your coals are hot and white!) You can cook them however you like your steak – from rare to well done.

To prepare dressing: In a blender container, combine1/2 cup of the blueberries, oil, marmalade, lemon juice, mustard and salt; blend until a smooth, thick dressing forms. In a bowl, toss spinach with apple slices, celery, pecans and remaining 1/2 cup blueberries. Arrange equally on four serving plates. Just before serving, blend dressing again until smooth; drizzle over the salads. Serve immediately.

Grilled Pineapples

1 pineapple (cut in wedges)

3 T butter (melted)

1 T honey (brown sugar or Karo syrup are fine if you don't have honey)

1 tsp lemon juice (lime is fine also)

Melt the butter in a small sauce pan. Add the honey and lemon juice. Stir until mixed in evenly. Use a small kitchen brush and coat pineapple slices. If you don't have a kitchen brush, then get a big baggie. Pour in the sauce. Shake up the pineapple slices. Put the slices on the grill. Heat (medium hot) until you see grill marks (3 to 6 minutes depending on the heat). Turn and grill the other side.

4. Decorations

If you want to go simple on the decorations, we are loving this luau-style set that comes with plates, cups, cutlery, balloons and a curling ribbon. If simple is out of the question, try a mariachi theme. Shop for bold colors like turquoise, red and green for your tablecloths.

If you need extra light, opt for multi-colored paper lanterns like these or you can even bring out the old Christmas lights and wrap them around the tables, fences, doors or trees.

5. Music

A backyard barbecue should be fun and upbeat. Try a mix of hot dance tracks like raggaeton, salsa, merengue and bachata. Make a playlist ahead of time or create several stations on Pandora.com and keep them on shuffle. Here are some artists we love, new school and old school: